SANTA CRUZ DE TENERIFE, March 29. (EUROPE PRESS) –
The Tenerife stand at ‘Madrid Fusión’ welcomes professionals from 25 restaurants that display culinary talent and the diversity of gastronomic proposals that the island offers during these three days of international congress.
They are joined by a kitchen and dining room team from the Punta Larga and Arico secondary schools, who are working and gaining experience in this meeting of international relevance.
In addition, highly prestigious chefs such as Martín Berasategui, Susi Díaz, Joan Roca or Pedro Subijana, have visited the Tenerife stand and have been able to try some of the preparations that have been offered throughout the day.
The Minister of Tourism, Reyes Maroto, and the Minister of Agriculture, Luis Planas, also held a brief meeting with the President of the Cabildo, Pedro Martín, the Island Councilor for Agriculture, Livestock and Fisheries, Javier Parrilla, and the Island Director of Tourism, Laura Castro.
Pedro Martín has highlighted in a note “the enormous interest of all the people who have come to taste the delicacies that the professionals of Tenerife are offering, both in the field of cuisine and wines, in addition to the representation of the craft”.
In his opinion, “it is a pride that we can be here, in an international congress of the highest level, supporting from the Cabildo our gastronomy and the products of the primary sector, which are having a very important acceptance among the visitors of Madrid Fusión” .
This Tuesday’s session began with a breakfast, led by chefs Jesús Camacho and Dulce Acevedo, accompanied by wines from Ycoden-Daute-Isora and Valle de Güímar.
Around 150 people filled the restaurant of the stand during breakfast, lunch and snacks, as well as in all the workshops developed throughout the day.
In addition, more than 400 people visited the wine tunnel, on the second floor, within the ‘Wine Edition’.
Chef Braulio Simancas (Silbo Gomero) gave one of the talks of the day and prepared live exclusive products from the Tenerife Atlantic such as deep-sea shrimp, limpets, old shrimp, salted grouper, moray eel, octopus, grouper and the rasposo Escolar (butter fish), publicizing the “exquisiteness and differentiation” of Tenerife’s fish and shellfish.
The second presentation of the day was led by the chef Rosalía Díaz who shared the celebration of the 400th anniversary of the arrival of the potato from Peru to Tenerife.
For the occasion, a ‘showcooking’ was prepared in which he showed the different types and characteristics of the potato, harmonizing his Peruvian taste with the traditions of Tenerife.
Throughout the day, workshops were also held, such as the one on tuna or those on almonds and wines from Santiago del Teide, wine and vermouth tastings and a lunch prepared by the brothers Fabián and Mario Torres, Seve Díaz and Jesús Marrero. The menu of the day was completed with a snack prepared by Alejandro Quintero and mixologist Cristo Manuel Corona.
The Cabildo also informs that this Wednesday it will be known which is the best mojo in the world.
At 12:30 p.m., on the multipurpose stage, the ‘II National Contest of Mojos de Tenerife’ will be held, harmonized with Vinos de Tenerife, one of the most anticipated events in the program.
Also this Wednesday, the last day of the congress, at the ‘Teide’ breakfast there will be a lunch with the best products from Tenerife with an exclusive tasting of Tenerife Wines and the remote pelibuey lamb and throughout the day, until the end of the congress , it will be possible to continue tasting the 240 wines from Tenerife’s ‘Túnel del Vino’ in ‘Wine Edition’.
